This classic Greek Salad is a great recipe to have on hand, a delicious combo of flavours.
I have been making this salad for years, it is a lovely one to take to a shared dinner, and a perfect accompaniment to any BBQ.
The ingredients are all lovely and fresh, and they compliment each other perfectly. Best of all it takes so little prep that you can have it ready in no time.
INGREDIENTS FOR A GREEK SALAD
-
LEBANESE CUCUMBER
-
GREEN CAPSICUM (BELL PEPPERS)
-
CHERRY OR ROMA TOMATOES
-
RED ONION
-
KALAMATA & BLACK OLIVES
-
FETA
-
GREEK SALAD DRESSING
This salad keeps well for a few days in the fridge, and it often better the next day as it infuses the flavours through. You can use a store bought greek salad dressing or the one I have included below.
Remember to remove the seeds from the Lebanese cucumber!
The Greek Salad as we know it became popular to tourists in the Plaka neighbourhood in Athens. Adding feta to an already well established salad they found tourists could not resist and they could charge well for the privilege!
The salad varies from person to person so feel free to change up the ingredients if you like, but no lettuce! In the dressing I have used white wine vinegar but you can sub this for red wine vinegar.
In the original there was no dressing, rather the tomatoes were salted to release their juices to allow all these flavours to be mopped up with a crusty loaf of bread.
I love salads, there are so many you can prepare. I have collated 10 of my favourite right here if you would like to check them out!
I also have a delicious Greek Orzo Salad using these same delicious flavours. Makes it into a complete meal!
Onto the recipe! Let me know if you make it in the comments below
Greek Salad
Delicious classic salad, packed with fresh flavours.
Ingredients
Salad
- 1 Packet Cherry Tomatoes (250 grams)
- 1 Lebanese Cucumber
- 1/2 Red Onion
- 1 Green Capsicum (Bell Pepper)
- 1/2 Cup Black Olives, Pitted & Sliced, 60 grams
- 1/2 Cup Kalamata Olives, Pitted & Sliced, 60 grams
- 85 grams Feta
Dressing
- 1/4 Cup Olive Oil
- 2 Tablespoons White Wine Vinegar (or Red Wine Vinegar)
- 2 Tablespoons Lemon Juice, freshly squeezed
- 2 Tablespoons Parsley, finely diced
- Pinch of Salt & Pepper
Instructions
- Prepare the Dressing First
- In a small bowl add the olive oil, white wine vinegar, lemon juice, finely diced parsley and a pinch of salt & pepper and whisk together well. Set aside
- Rinse all of the vegetables before preparing, set aside a large bowl.
- Slice the red onion in half, and slice off the tough ends and discard. Slice across the red onion to make small slices (1/4 cm) to make semi circles and add to the bowl
- If you wish to reduce the strong flavours soak the sliced red onion in a small cup of tepid water for 8-10 minutes, drain and pat dry before using in the salad.
- Slice the Cherry tomatoes in half and add to the bowl.
- Slice off the ends of the cucumber and discard, and then slice the cucumber lengthways in half.
- Using a small teaspoon remove the seeds by dragging the teaspoon the length of the cucumber.
- Then slice the cucumber into 1/2 cm slices and add to the bowl
- Slice the 4 sides off the green capsicum, ensuring there are no seeds or white seams and slice into 1/2 cm slices and add to the bowl
- Measure out the pitted black & Kalamata olives and slice into 3rds and add to the bowl
- Crumble half the feta cheese into the bowl
- Carefully stir to combine all of the ingredients.
- Pour over the dressing and gently stir
- When ready to serve add to a serving bowl and crumble over the remaining Feta.
- Add mint leaves as an optional garnish.
- Will store well for up to 3 days in the refrigerator.
- Enjoy!
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Happy Baking
Anna
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